Flaxseed Flatbread

Discover the goodness of this Flaxseed Flatbread, a wholesome and nutritious substitute for traditional bread. This versatile and easy-to-make recipe is perfect for a wheat-free, fiber-rich alternative. It is like a healthy focaccia bread!

Course Breakfast, Side Dish

Cuisine American

Prep Time 10

Cook Time 25

Cool 15

Total Time 35

Servings

Calories 340kcal

Author Sharon Rhodes

Ingredients

2 cups ground flaxseed
1 tbsp baking powder
1 tsp salt
1 tbsp sugar
5 eggs
½ cup water
⅓ cup olive oil
2 sprigs fresh rosemary
1 tsp flaked sea salt

Instructions

First, preheat the oven to 350°. Line a baking sheet with parchment paper and brush it lightly with olive oil. Set aside.
Whisk together dry ingredients in a large mixing bowl. Set aside.
In a separate large bowl, whisk together the eggs and beat them well. Add the oil and water and whisk until everything is incorporated and the mixture is frothy.
Then, combine wet and dry ingredients by pouring the egg mixture over the flaxseed and stir to combine. Let mixture stand for 1 minute to slightly thicken.
Pour the dough onto parchment-lined sheet and spread it into an even layer. Sprinkle with rosemary and flaked sea salt.
Pop the pan into the oven and bake for 25-30 minutes. It should feel springy to the touch.
Let cool for 10-15 minutes before slicing.

Video

Notes

Storage and freezing

Layer the sliced pieces between pieces of parchment paper and place them into a Ziploc bag and seal. Store in the fridge and bring to room temperature before eating. It is best enjoyed within 2 days.

To freeze, wrap it tightly in plastic wrap and place it in a freezer bag. Properly stored, it should last 1-3 months in the freezer.

Nutrition